Grilled Heirloom Tomato, Ricotta, and Bocconcini Flatbread Recipe

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Grilled Heirloom Tomato, Ricotta, and Bocconcini Flatbread
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Ingredients:

Directions:

  1. Using a mortal and pestal or a mulling stick, mix the oil and garlic together well. Season with a pinch of salt and pepper. Brush over the flatbread rounds, both sides.
  2. Spread the Ricotta cheese on each bread round and continue to layer the tomato, bocconcini (baby fresh mozzarella balls), and basil leaves on the pizza. I prefer to use two colors of tomato for a variety of color and taste.
  3. Cook on a hot grill for about 3-4 minutes. I like to place aluminum foil under the bread rounds and close the grill to help with the cooking process on both sides.
  4. Cut into pieces and garnish with some shavings of fresh Parmesan Cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 236.24 Kcal (989 kJ)
Calories from fat 204.59 Kcal
% Daily Value*
Total Fat 22.73g 35%
Cholesterol 32.88mg 11%
Sodium 59.07mg 2%
Potassium 48.74mg 1%
Total Carbs 1.66g 1%
Sugars 0.02g 0%
Dietary Fiber 0.05g 0%
Protein 11.08g 22%
Vitamin C 0.6mg 1%
Iron 0.1mg 0%
Calcium 82.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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